In the busy rhythm of life, nothing soothes the soul quite like a warm bowl of homemade chicken noodle soup. The simplicity of this dish is deceptive; it blankets you with warmth and comfort while bursting with flavors that hark back to childhood memories. Crafted in a Dutch oven, this chicken noodle soup is a splendid blend of tender chicken, fresh vegetables, and hearty noodles, making it the ultimate one-pot comfort food. You’ll find myself reaching for this recipe not just on chilly days or when I’m feeling under the weather, but whenever I crave a little nourishment and joy.
Why you’ll love this dish
This chicken noodle soup is not only rich in flavor; it’s also incredibly versatile and easy to whip up any day of the week. Whether it’s a hectic weeknight dinner or a soothing meal for a sick loved one, this recipe has you covered. With simple ingredients that are easy to find and a cooking process that requires minimal effort, this dish is as budget-friendly as it gets, making it perfect for families.
There’s something incredibly comforting about spooning into a bowl of homemade soup, especially when you know exactly what’s inside it. You won’t find any mystery ingredients here—just wholesome chicken, crunchy vegetables, and silky egg noodles.
"This chicken noodle soup is a hug in a bowl! It’s perfect for my family’s busy weeknights and warms my heart. The flavors are incredible!" – Happy Soup Lover
Preparing Dutch Oven Chicken Noodle Soup
Before we dive into the nitty-gritty of making this savory stew, let’s break down the process. You’ll start by cooking seasoned chicken to golden perfection, then create a flavorful base with aromatic vegetables. Finally, it all comes together with noodles and broth, creating a comforting medley that’s sure to warm your heart.
Key ingredients
Here’s what you’ll need for your delicious chicken noodle soup:
- 2 Tablespoons Olive Oil (Divided)
- 1 Pound Chicken Breast (See Notes)
- 1 Tablespoon Butter
- 1 Yellow Onion, Diced
- 1 teaspoon Salt
- 2 Large Carrots, Peeled and Diced (about 1 cup)
- 4-5 Celery Stalks, Chopped (about 1 cup)
- 3 Garlic Cloves, Minced or Pressed
- 8 Cups Chicken Stock
- 2 Bay Leaves
- 1 teaspoon Rosemary
- 1/2 teaspoon Thyme
- 1/2 teaspoon Pepper
- 12 oz Egg Noodles
- 2 Cups Water (If needed; see notes)
- 1/4 Cup Fresh Parsley
Notes: You can easily substitute chicken breast with thighs for a richer flavor, or swap in your favorite vegetables to suit your taste.
Step-by-step instructions
Prepare the Chicken: Start by dicing the chicken into bite-sized pieces and sprinkle with salt and pepper.
Heat the Oil: In a large Dutch oven over medium heat, add 1 tablespoon of olive oil and allow it to warm up.
Cook the Chicken: Add the diced chicken and cook until it’s fully cooked and has golden brown spots, reaching an internal temperature of 165°F. Remove from the pot and set aside.
Sauté the Veggies: In the now-empty pot, add the other tablespoon of olive oil and 1 tablespoon of butter. Melt together, scraping the bottom of the pot to incorporate the flavorful bits of chicken.
Add Onions: Toss in the diced onion, adding a sprinkle of salt. Cook until soft and translucent, about 5 minutes.
Next, Carrots and Celery: Add the diced carrots and chopped celery, continuing to cook until softened. Finally, stir in the minced garlic and sauté for 30 seconds.
Combine it All: Add the cooked chicken back to the pot along with the seasoning, including pepper and bay leaves. Mix well.
Pour in Broth and Noodles: Add the chicken stock and egg noodles. Ensure the liquid just covers the noodles; if not, add up to 2 cups of water until you reach your desired consistency. Bring to a gentle boil, reduce to a simmer, and follow the noodle package cooking time until they’re perfectly tender.
Finish with Parsley: Stir in the fresh parsley before serving. This dish is best enjoyed warm, paired with some crusty fresh bread or crispy crackers.
Best ways to enjoy it
When it comes to serving this delightful soup, think cozy! A ladleful of chicken noodle soup in a warming bowl topped with additional parsley or a sprinkle of pepper makes for a visually delightful and appetizing dish. Pair it with homemade breadsticks for dunking or a fresh side salad to balance it out.
How to store & freeze
Storing this chicken noodle soup is straightforward. Keep it in an airtight container in the fridge for up to 3-4 days. If you’re looking to store it longer, consider freezing it. Make sure to allow the soup to cool completely before transferring it to freezer-safe containers or bags, where it can last for up to 3 months.
Reheating Tips: When reheating, you may need to add a splash of water or broth to revive the soup’s consistency since the noodles can absorb some liquid as they sit.
Helpful cooking tips
Prepping Ahead: You can slice and dice your veggies a day in advance to save time.
Add Extra Flavor: Consider adding a squeeze of lemon juice before serving for a bright finish.
Microwave Hack: If you’re short on time, use a microwave-safe bowl to reheat a single serving. Heat in intervals and stir until hot.
Custom Seasoning: Experiment with spices like smoked paprika or chili flakes if you want to kick the flavor up a notch.
Creative twists
This recipe is incredibly adaptable! Try using rotisserie chicken for a quicker option or adding in other vegetables like kale or bell peppers. For a twist on tradition, a splash of coconut milk can be added for a subtly sweet flavor while keeping it creamy. If you’re looking for a gluten-free version, swap the egg noodles for zoodles (zucchini noodles).
Your questions answered
How long does this soup take to prepare?
Preparing and cooking this chicken noodle soup takes about 45 minutes.
Can I use frozen chicken for this recipe?
Absolutely! Just adjust the cooking time slightly longer until it’s fully cooked.
What can I substitute for chicken stock?
Vegetable broth or homemade stock can work well if you prefer a lighter flavor.
Is this recipe kid-friendly?
Definitely! The mild flavors make it appealing to kids, and you can adjust the seasonings to their taste.
A bowl of Dutch oven chicken noodle soup is more than just a meal; it’s a comforting ritual that invites warmth, connection, and a sprinkle of love into your kitchen. Enjoy your cooking adventure!
Print
Dutch Oven Chicken Noodle Soup
- Total Time: 45 minutes
- Yield: 4 servings
- Diet: None
Description
A warm and comforting chicken noodle soup, perfect for busy weeknights or when you’re feeling under the weather.
Ingredients
- 2 Tablespoons Olive Oil (Divided)
- 1 Pound Chicken Breast
- 1 Tablespoon Butter
- 1 Yellow Onion, Diced
- 1 teaspoon Salt
- 2 Large Carrots, Peeled and Diced (about 1 cup)
- 4-5 Celery Stalks, Chopped (about 1 cup)
- 3 Garlic Cloves, Minced or Pressed
- 8 Cups Chicken Stock
- 2 Bay Leaves
- 1 teaspoon Rosemary
- 1/2 teaspoon Thyme
- 1/2 teaspoon Pepper
- 12 oz Egg Noodles
- 2 Cups Water (If needed; see notes)
- 1/4 Cup Fresh Parsley
Instructions
- Prepare the Chicken: Dice the chicken into bite-sized pieces and sprinkle with salt and pepper.
- Heat the Oil: In a large Dutch oven over medium heat, add 1 tablespoon olive oil and allow it to warm up.
- Cook the Chicken: Add the diced chicken and cook until fully cooked and golden brown, then remove from pot.
- Sauté the Veggies: In the empty pot, add remaining olive oil and butter. Melt together, scraping the bottom of the pot.
- Add Onions: Toss in the diced onion with a sprinkle of salt; cook until soft, about 5 minutes.
- Add Carrots and Celery: Stir in the diced carrots and celery, cooking until softened, then add minced garlic and sauté for 30 seconds.
- Combine Everything: Add back the cooked chicken, bay leaves, and seasonings; mix well.
- Add Broth and Noodles: Incorporate chicken stock and egg noodles, ensuring noodles are covered by liquid. Bring to a boil, then simmer until noodles are tender.
- Finish with Parsley: Stir in fresh parsley before serving.
Notes
You can substitute chicken breast with thighs for a richer flavor or swap in your favorite vegetables.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American